Baked Pie crusts is great for Chocolate Silk Pie or an Ultimate Coconut Cream Pie!
What Is Blind Baking?
Don’t be afraid of the word ‘blind bake.’ It simply means baking a pie crust empty. It’s mostly so a cold filling like chocolate pudding, mousse or pastry cream, and fresh fruit (like in a strawberry pie) can be poured inside and then chilled.
Why Blind Bake?
It is perfect when making a filling that is pre-cooked or made on the the stove top, and a critical step when creating a no bake pie. Another reason to blind bake is to keep the crust from getting soggy for things like Quiche Recipe or even a Cheeseburger Pie.
How to Blind Bake Pie Crust
PREPARE CRUST: Preheat oven and roll pie crust on a lightly floured surface so that it measures 12” around. Line a 9″ pie plate and cut the edges so you have a ¼” overhang. Fold the edge under and crimp.
POKE CRUST WITH A FORK Before you bake, you’ll want to use a fork to poke holes in the crust. This allows steam to escape and keeps the pie from bubbling up. Once this is done, you’ll need to add weights. Cut an 11” circle of parchment paper and place in the center of the pie crust in the pie pan. Fill the center of the circle with pie weights (or use beans or even a couple of scoops of rice).
How Long to Bake?
Bake the pie crust with the weights (or beans or rice) in the center for about 15 minutes. Remove the pie crust from the oven and take out the parchment and weights and bake another 12-15 minutes until golden brown. Cool the pie crust completely before adding the filling.
Storage
If not filling right away, store the pie crust in the the freezer. A frozen pie crust will last up to 3 months in an airtight container.
Perfect Pies and Fillings
No Bake Key Lime Pie – ready in just 15 mins! Easy Homemade Lemon Curd – Great topped with berries No Bake Strawberry Pie – Fresh and summery Millionaire Pie – Only 5 minutes prep Banoffee Pie – Banana & Toffee
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